Feb 22, 2024
Related Recs
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During a recent power outage I had the pleasure. It sorta throws a golden spotlight on the page and focuses you in on that particular section. Super chill.
Jan 28, 2024
Makes you feel like youâre reading under the covers like youâre in the third grade, also good for planes!
Dec 1, 2024
i miss being a kid, my brain not yet fried by short form media, being able to read at least two whole chapter books a day with ease. trying to get back into it by treating myself like my own kid, taking myself to the park for some mandatory reading time. i Also thought itâd be a good idea to do it anywhere but home bc i have a tendency to read on the couch or in bed & instantly fall asleep, so im trying to condition myself to not be so sleepy everytime i start turning pages lol
Jan 19, 2025
Top Recs from @paydayl0an
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Carmelize the damn onions in butter and beef broth.
Low heat, 45 fuckin minutes. Iâm not playin w you.
Use gruyere cheese
Make a compound butter with my girlies: thyme and rosemary and their dude garlic.
Slather that butter on two pieces of sourdough. Both sides, I shouldnât even have to tell you this.
Cook up some bacon!!!
Add a tomato.
If youâre feeling froggyâŠtruffle powder.
Get to work.
Jan 25, 2024
Itâs black history month. Support your black friends and learn the origin of like every American popular musical genre everrr.
Once Iâm done with the 40 + genres, weâre diving into the diasporaaaa.
And then at some point Iâm talking cash shit about the summer of love and what was cooler than stinky trust fund kidsâŠI mean hippies in San Francisco... Iâll give you some hints, same time period but across the bridge in Oakland. Thereâs also 1980s Washington DC, fuck it even 1960s Detroit.
I just really fucking hate the Grateful Dead fans. Sorry. Not sorry.
Perfect listening for cleaning the house and doing art projects.
Tell a friend.
Feb 2, 2024
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The price of cured salmon is as bad as gas. Letâs do it for cheap and w our own flavor profiles.
Itâs like really fucking easy and no work at all.
1 slab of salmon (skin on or off who cares)
Equal parts sea salt and brown sugar 1:1 ratio is important you can choose how much you wanna mix up.
An assortment of herbs.
I like to use the following:
Cayenne pepper
Fresh ground rosemary
Fresh ground thyme
Garlic powder
Black pepper
Truffle salt
Crushed red peppers
Zest of a lemon
Zest of two limes
Zest of three clementines
Cinnamon
Allspice
If you decide to keep the skin on your salmon, score the skin. This means cut long slits diagonally in the skin so that the pink meat is exposed. Donât cut so deep that you open the other side.
Mix ALL your herbs together In your salt:sugar ratio
TASTE YOUR BLEND BEFORE IT GOES ON YOUR SALMON.
IS IT MISSING SOMETHING?
IS IT JUST RIGHT?
ARE THE HERBS POPPIN?
Ok good.
Now youâre gonna rinse that salmon slab in water and pat her dry.
Two paths here:
1. Youâre gonna place that salmon on a piece of plastic wrap that is on a cookie sheet.
Youâre going to start covering your slab in your seasoning mix, pretend like youâre at the beach and youâre covering up your sibling in sand.
Once that side is covered youâre gonna flip her over and do the other side and then youâre going to wrap that mf in that plastic wrap nice and tight so that NO seasoning or salmon is leaking out.
2. Youâre gonna grab a large freezer ziploc bag and put your salmon in it. From there, you will be pouring your seasoning mixture in the freezer bag covering the entire piece of fish until you canât see it anymore.
Keep that cookie sheet handy still Bc that ziploc bag is going right on that sheet.
After youâve chosen your path, you will place the cookie sheet in your fridge w a heavy cutting board on top, pressing the salmon.
If you need more weight I recommend adding some canned goods on top or more veggies that are in the fridge (maybe a Tupperware container too)
Sit in your fridge for AT LEAST 24 hours. If you do this before bed, flip the salmon over the next morning and let cure for like another 8 hours.
When that 24 hours is up, there will be liquid, thatâs normal.
Scrape all that seasoning off, scrape as much as YOU want off. This is your recipe, babe.
Slice up and enjoy w a bagel, on deviled eggs, a piece of avo toast likeâŠwhatEVER the heart desires.
Please keep in mind that the longer you cure the more jerky like it will become. This means super TOUGH and SALTY.
If you had skin on your salmon, slice that off and use it however you want. I like to cut it in longer strips, put it over the stove till it gets semi crispy and wrap it around rice. Itâs ok if thereâs still some salmon meat attached. That adds to the flavor.
Happy cooking, you just saved about 30 bucks and you can have lox for more than two bagels â€ïž
Jan 22, 2024